dtfhrkop



2 Sheets-Sheet 1. F. DUHRKOP.

BAKER'S OVEN.

(No Model.)

No. 525,736. Patented Sept. 11, 1894.

I HI azmzuww nu: uomus Inns co. momma. \vummou. u, c.

UNITED STATES PATENT OFFICE.

FRITZ DuHRKoP, OF NEW YORK, N. Y.

BAKERS OVEN.

SPECIFICATION forming part of Letters Patent No. 525,736, dated September 11, 1894.

Application filed May 31, 1894. Serial No. 512,986. (No model.)

To aZZ whom it may concern.-

Be it known that I, FRITZ Dt'IHRKoP, of New York city, New York, have invented an Improved Bakers Oven, of which the followmg is a specification.

This invention relates to a bakers oven so constructed that any suitable inscription or design, such as the bakers name or trademark will be formed, by the baking operation, upon the lower side of the bread or roll.

In the accompanying drawings: Figure 1 is a horizontal section of my improved bakers oven on line 1, 1, Fig. 3, Fig. 2 is a detail perspective view of the perforated false bottom; Fig. 3, a front elevation, partly in section of the oven; Fig. 4, a vertical longitudinal section on line 4, 4, Fig. 3, and Fig.5 a vertical transverse section of a modification of the oven.

The letter a, represents the baking chamber of an oven b,heated in any suitable manner. Upon the solo a, of chamber a, there is supported, at a short distance above such solo, a false bottom 0, which is perforated to constitute a stencil plate. The patterns 0', cut

through this plate form any suitable tradeformed by turning the two sides of the plates downward (Fig. 5).

In use the dough loaves or rolls A are placed upon the false bottom a, and the baking takes place in the usual manner. The steam heat of the oven will pass through those openings 0, which are uncovered and into the chamber d, which is formed between the false bottom 0, and the sole 0.. Thus the exposed portions of the dough will become glossed or browned, while the protected sections will assume the usual dull and pale appearance. As a result, the pattern represented on the stencil plate will be reproduced upon the finished bread or rolls, without injuriug the dough, soiling the oven or interfering withthe baking operation.

Inclined guides 6, should lead from the oven doors to the front ends of the plates 0, (Fig. 4) to constitute proper approaches.

WVhat I claim is A bakors oven provided with a false bottom above the oven sole, to form a lower steam chamber and a direct support for the dough loaves, and which is provided with a series of perforations that constitute a steam passage between the upper, and lower chamber, substantially as specified.

FRITZ DUHRKOP.

Witnesses:

WM. SoHULz, F. v. BRIESEN. 

